Chicken And Chorizo Sausage Gumbo

• 1/2 cup vegetable oil
• 1/2 cup flour
• 4 chorizo sausage
• 1 1/2 cups chopped yellow onions
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup chopped celery
• 3 tablespoons garlic butter
• 1 (14 1/2 ounce) can diced tomatoes
• 1 teaspoon black pepper (to taste)
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon white pepper
• 3 garlic cloves, minced
• 2 teaspoons cajun seasoning
• 1 teaspoon chili powder
• 1 teaspoon dried leaf thyme
• 1 teaspoon marjoram
• 1 liter reduced-sodium chicken broth
• 6 boneless chicken thighs, sliced into small pieces
• salt, to taste
• rice

1. First make the roux. To make roux, heat oil in saucepan. Add flour and cook, stirring constantly, until flour turns a dark brown.
2. Be careful not to burn. Set aside.
3. In another saucepan, saute sausage, onions, green and red bell peppers, garlic and celery in garlic butter for approximately 10 minutes;.
4. Stir in roux, canned tomatoes and seasonings and let simmer for 20 minutes. Slowly stir in 1 litre chicken broth and.
5. simmer to reduce stock for about 2 hours. Adjust with water or chicken stock to taste. Add the raw chicken about 5-10 minutes before serving and let it cook in the gumbo. Serve over hot rice.

vegetable oil, flour, sausage, yellow onions, green bell pepper, red bell pepper, celery, garlic butter, tomatoes, black pepper, red pepper, white pepper, garlic, cajun seasoning, chili powder, dried leaf thyme, marjoram, liter, chicken thighs, salt, rice

Taken from www.food.com/recipe/chicken-and-chorizo-sausage-gumbo-190020 (may not work)